Cake

Step 1.Level, fill and stack the 6” and 8” sponge cake tierswith buttercream (or ganache). Ensure each cake isassembled on an appropriate sized cake card.Step 2.Crumb coat both cakes using a side scraper to achieve asmooth coating.Step 3.Refrigerate the cakes for at least 30 minutes to ensurethe crumb coat sets firmly and smoothly.Step 4.Take 400g of plain white sugarpaste and knead well, ona clean smooth work surface dusted with icing sugar,and roll out. Pick it up over the rolling pin, drape it overthe 6” cake and start to smooth it onto the cake byhand. Repeat the process with 600g for the 8” cake.Step 5.Once the sugarpaste has been applied, take two icingsmoothers, place one flat on top of the cake andhold the other vertically against the side of the cake.Ensuring both touch, move them around the cakerepeatedly to create a nice sharp edge and smoothbottom edge. Trim excess icing from the bottom of thecake with a scalpel or very sharp knife for a perfectlysmooth edge.Step 6.Roll out enough icing (around 300g if rolled thinly) tocover a 10” board. Brush some cool boiled water ontothe board to moisten it and smooth the rolled icingonto it with an icing smoother. Trim the excess with ascalpel flush against the side of the board.Step 7.Using a palette knife, smooth some royal icing to thecentre of the board. Lift the 8” cake and carefully placeit centrally on the board. Once it is positioned correctly,use an icing smoother to apply very gentle pressure tothe top of the cake to affix it securely (do not press hardor for more than a second because this may mark theicing and risk making the cake bulge).Step 8.Cut out a 6” circle of greaseproof paper and fold it intoquarters. Unfold and place it centrally on the 8” tier.Using a plastic dowel and the creases on the paper asa guide, make a dent where each of the four dowelsshould go.Step 9.Insert one dowel fully into the cake (on one of theappropriate marks made) and using an edible pen,mark where the dowel needs to be trimmed flush withthe top of the cake. Remove and trim the dowel anduse this as the size guide to trim the other three dowelsexactly.Step 10.Insert all four dowels into the cake using the indentsmade as a guide. Using a palette knife, apply royal icingto the top of the cake within and across the dowelpositions.Step 11.Carefully lift the 6” cake and place it centrally on top ofthe 8” dowelled cake, again fixing it in place by applyingvery light pressure to the top with an icing smoother(don’t press down on the top with just hands becauseof the risk of getting finger marks in the icing).Step 12.Place the stacked cake on a non-slip turntable. Take asmall brick embosser mat and using varying pressure,start embossing all exposed icing on the cake (i.e. top,sides, board). Aim for a random effect and do not worryif all the ‘brick work’ does not match up, the aim is tomake the embossing vary in intensity and for the brickwork to have a rustic effect of an aged wall.7 85 63 41 2119 1012